1. In a large skillet, cook the ground beef, diced onion, and minced garlic over medium heat until the beef is browned and the onion is tender. Drain any excess fat.
2. Stir in the marinara sauce, tomato sauce, and water into the skillet with the meat mixture. Season with salt and pepper to taste. Let it simmer for 5 minutes.
3. In a separate bowl, mix together the ricotta cheese, 1/2 cup shredded mozzarella cheese, grated Parmesan cheese, beaten egg, and chopped parsley.
4. Spread a thin layer of the meat sauce on the bottom of the slow cooker.
5. Break lasagna noodles to fit and cover the sauce layer.
6. Spread half of the ricotta cheese mixture over the noodles.
7. Cover with a third of the remaining meat sauce.
8. Repeat the layers: noodles, ricotta mixture, and meat sauce.
9. End with a final layer of noodles and the remaining meat sauce.
10. Cover and cook on low for 4-5 hours, or until the noodles are tender.
11. About 10 minutes before serving, sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top and let it melt.
12. Serve hot, garnished with additional chopped parsley if desired.
Variations & Tips
For a vegetarian option, substitute the ground beef with a mixture of diced vegetables like zucchini, bell peppers, and mushrooms. You can also use ground turkey or chicken instead of beef for a lighter version. Spice it up by adding a pinch of red pepper flakes to the meat sauce. If you prefer a creamier texture, mix in a cup of cottage cheese with the ricotta. For a gluten-free version, use gluten-free lasagna noodles. Remember, slow cooker temperatures can vary, so keep an eye on your lasagna the first time you try this recipe.
